Thai Pumpkin Soup

Looking for a healthy alternative to gluten-filled side dishes at Thanksgiving? Try Price-Pottenger's Thai Pumpkin Soup.

Makes 2 quarts (approximately 4 servings)

Ingredients

1 tablespoon coconut oil

1 tablespoon pastured butter

1 clove garlic, chopped or crushed

4 shallots, chopped

2 small fresh red chili peppers, chopped

1 tablespoon chopped lemongrass

2 1/8 cups chicken stock (from pastured chickens)

4 cups peeled and diced (or 2-15 oz canned) pumpkin

1 1/2 cups unsweetened coconut milk

Salt and pepper to taste (optional)

Basil leaves for garnish

Directions

In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant. Stir in chicken stock, coconut milk, and pumpkin. Bring to a boil and cook until pumpkin softens.

Allow soup to cool before next step. Soup can be warm but not hot.

In a blender, blend the soup in batches until it is smooth and creamy or has a slightly chunky consistency.

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